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Yiyang Liaison Office Restaurant, Beijing

湘菜 · ⭐ 4.0

North entrance of Lianxiangyuan Residential Community, Lianbao Road, Liuliqiao Subdistrict (west of Bayi Film Studio)

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Steamed Fish Head with Chopped Chili

  Steamed fish head with chopped chili, ginger, and green onions, seasoned and steamed over high heat, then drizzled with hot oil for aroma.
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  Stir-fried Pig Liver

  Stir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
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  Stir-fried腊Pork Face

  Stir-fried cured pork face is a dish made primarily from cured pork face meat, sliced and stir-fried with green peppers and garlic chives. The meat is first blanched to remove odor, then cooked with seasonings to achieve a firm texture and rich flavor.
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  Sichuan-style Boiled Bamboo Shoots

  Sichuan-style boiled smoked bamboo shoots is a dish made primarily from smoked bamboo shoots, which are soaked, sliced, and cooked with chili peppers, Sichuan peppercorns, and seasonings.
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  Stir-fried Yiyang Sponge Gourd

  Stir-fried Yiyang sponge gourd is a Chinese home-style dish made with fresh sponge gourd, stir-fried quickly in hot oil with scallions and ginger. It has a fresh and delicate taste, highlighting the natural flavor of the sponge gourd.
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  Stir-fried smoked bamboo shoots with preserved pork

  Smoke-braised bamboo shoots stir-fried with cured pork is a traditional delicacy, primarily made from smoked bamboo shoots and preserved pork. The preparation involves soaking the smoke-braised bamboo shoots in advance, slicing the cured pork and stir-frying it to render out the fat, then adding minced garlic, chili peppers, and other seasonings to sauté until fragrant. Finally, the soaked bamboo shoots are added and stir-fried until fully flavored, ready to be served.
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  Pepper Stir-Fried Chicken Offal

  White pepper stir-fried chicken offal is a dish made with chicken organs like heart, liver, and gizzard, quickly stir-fried with white pepper. The offal is sliced or diced and cooked with white pepper and seasonings to retain its tender texture.
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  Yiyang Egg Fried Rice (Large)

  Yiyang Egg Fried Rice (Large) is a Chinese staple made with rice and eggs, stir-fried with scallions and seasonings. It has a crispy texture and a delicious flavor.
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  Stir-fried Celery with Yiyang Tofu

  Stir-fried celery with Yiyang tofu is a home-style dish using celery and Yiyang香干 as main ingredients. Wash and cut celery into segments, cube the香干, heat oil in a pan, sauté garlic until fragrant, then stir-fry celery until just cooked, add香干 and mix well, season with salt before serving.
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  Radish and Pork Bone Soup

  Radish and pork knuckle soup uses pork knuckles and white radish as main ingredients. After blanching the knuckles, they are simmered with radish in water until the meat separates from the bones and the radish becomes tender, resulting in a clear broth with a fresh, delicious taste.
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  Sour Radish with Tripe Strips

  Suan Luobo炒Du Si is a dish made primarily from pork stomach and pickled radish. After washing, the pork stomach is sliced into strips, and the pickled radish is cut into slices or strips. Both are stir-fried together with seasonings until fully cooked. Scallions, ginger, and garlic are typically used to enhance the aroma.
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  Fried Pork with Tofu Skin

  Xianggan Hui Guo Rou is a dish primarily made with pork belly and dried tofu. First, boil the pork belly until tender, then slice it thinly. Next, cut the dried tofu into strips. In a wok, stir-fry minced ginger and garlic until fragrant, add doubanjiang (spicy bean paste) to release the red oil, then add the pork belly slices and stir-fry until slightly curled. Finally, add the dried tofu and green peppers, season with an appropriate amount of soy sauce, sugar, and salt, and stir well to combine.

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